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Baklava

Reviewed: Jan. 23, 2013
I chose this recipe to try, and I'm really glad I did. I'm also glad I didn't read all the reviews before I made it, because I followed it as written and we love it! I've only had baklava as made by the Greek monastery near my home, and this is actually better in my opinion. It's not quite as sticky sweet as the baklava we get from the monastery bakery. I've never used phyllo before, and that was a bit of a nightmare. I don't know if it was something I did or what, but many of the sheets on the inside of the rolls were coming apart. I just plowed ahead and put the puzzle together and it came out fine. I melted the butter because it made sense and only realized that the recipe didn't specifically state that after reading the reviews! I watched the pan when the time got close to 40 minutes (the recipe does say ABOUT 50 min, after all) and I took it out at about 45 minutes - Perfect. Don't have any idea why there is such a range of cooking times in the reviews - mine was still very pale until just before the 40 minute mark. To our family the whole thing is perfect!
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